3 boneless, skinless chicken breasts
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup onion, diced
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
2 sliced scallions
2 teaspoons sesame seeds
Place the chicken breasts in the slow cooker with no overlapping bits.
In a small dish, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and pour the sauce over the chicken.
Put the cover on the slow cooker and cook on a low heat for 5 hours.
Remove the chicken from the slow cooker (reserving the liquids) and put it on a cutting board. Use two forks to shred the chicken, then set the shredded heap aside in a bowl.
In a small dish, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker to a small saucepan set over a medium heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and thickens a bit (about 3 minutes). Pour the sauce over the chicken, and stir to combine.
Serve the chicken topped with sliced scallions and sesame seeds.
Recipe slightly adapted from Just A Taste.